Shiro miso recipes

Miso (which originates from Japan) is a salty and flavorful thick paste that is high in umami and made from fermented soybeans, rice, or barley fermented with salt and koji (mold made with rice, used as a fermentation starter).

Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

For this recipe, we’re using dark chocolate and adding Japanese Shiro miso (also known as white miso), a soybean paste that adds a beautiful depth and umami to both sweet and savory goods.

The warm spaghetti in this dish "cooks" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings freshness to the classic bacon, egg, and cheese combo.

An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.

This brightly orange color carrot ginger soup is creamy thanks to the addition of Japanese miso paste. Kombu (dried kelp) dashi makes this soup full of umami.

How to Use Miso - miso is an ancient Japanese health food, I'll show you how to use it, and more importantly, why you should use it!

The fresh ginger, Shiro miso, maple syrup, sesame oil, and peanut butter, combined with green chickpeas make this dish a clean and great-tasting Asian-inspired side or entree.

Miso butter—white miso mixed with butter—is the key to grilling everything from lamb and salmon to asparagus and onions